John Sweeney

About John Sweeney

Experienced Director Of Research Development with a demonstrated history of working in the food industry. Strong background in Research and Innovation in new ingredients health and functionality and their application and regulation in food products. Skilled in managing product development teams across multiple formulation categories. Interest in digital tools like PLM and their application. Sensory Evaluation, Consumer Products, Whey protein functionality, Fiber, Healthy ingredients and HIS are current interest areas, Continuous Improvement and best practices are key interests. Strong research professional graduated from Queen\'s University Belfast and the University of Nebraska-at Lincoln.

Experience

1. Director of Food Technology, Custom Ingredients Group

   Grande Custom Ingredients Group

   Oct 2023 — Present · Fond Du Lac County, WI, US

Education

• University of Nebraska-Lincoln

  Food Science

  1990 — 1993

• Queen's University Belfast

  Bsc, Food Science

  1985 — 1989

Skills

• Food Safety
• Fast-Moving Consumer Goods (Fmcg)
• Meat
• Supply Chain
• Lean Manufacturing
• Food Processing
• Manufacturing
• Fmcg
• Quality Management
• Process Optimization
• Food Manufacturing
• Sensory Evaluation
• Food
• Quality System
• Process Simulation
• Food & Beverage
• Food Industry
• Food Technology
• Commercialization
• 5s
• Tpm
• Product Innovation
• Confectionery
• Product Development
• Dairy Products
• Food Science
• Quality Auditing
• Hazard Analysis and Critical Control Points (Haccp)
• R&D
• Gmp
• Production Planning
• Microbiology
• Customer Insight
• Plant Management
• Supply Chain Management
• Consumer Products
• Cross-Functional Team Leadership
• Packaging
• Ingredients
• Dairy